IG Fresh Haul Week 9
You won’t Be-Leaf this Haul
We are well into August. Its already week 9 into the IGFresh Haul. This season has flown by!
Good news the garden is full of vegetables. The only thing we need to do is try and keep up with all of the great produce.
With the craziness of the garden, it’s hard to see progress when I am in process of doing something. I want to give myself a pat on the back. I have come a long way from a year ago.
*Head of Cauliflower *The Half HaulThe Juice is worth the squeeze
So before I started writing this newsletter, I looked back on last years blogs to see where I was at. So I will take you back to a year ago. Gemma and I were having to restring tomatoes and cucumbers up to the trellis. The twine that I had bought was breaking and couldn’t handle the weight of the tomatoes. Fast forward to this week. I haven’t had a problem with any twine or trellised plants. I am proud of the lesson that I learned from last year and implemented for this year.
Check out that head of cauliflower so far I have 5 growing. That is an improvement of 5 from last year. That’s right I didn’t have any luck with growing cauliflower last year. So this year is already 5 times better. Haha
So, is this what Alan Jackson meant when he sang the summer time blues. (I think I just dated myself) Middle of August and we can feel summer coming to an end. Seeing summer go is bitter sweet for me. I love the shorts and t-shirt weather and all the excitement that comes with the season. We need to squeeze every ounce of fun out of summer, the juice is definitely worth the squeeze. On the other hand I could really use a day off and a bit of a cool down! LOL
Whoa, trying to keep up with these vegetables is insane. I am grating and freezing zucchini like a mad man. Kale is getting chopped and blanched to go to the freezer for hearty winter soups and stews. Don’t get me started on cucumbers. I am on a cucumber a day habit. I am not going to take it for granted, because in the winter when I am looking for a good cucumber. I will look back on this time fondly.
What’s In The Haul
HALF
Peppers
Cucumbers
Rainbow Beets
Carrots
Garlic
FULL
Zucchini/Patty Pan
Cucumber
Tomatoes
Butter Crunch Lettuce
Swiss Chard
Carrots
Potatoes
Onion
Garlic
Parsley
Week 5 Recipes
Zucchini
Zucchini Spice Cake
Zucchini and Grilled Bread Gratin
Thai Zoodles
Zucchini and Shallot Scrapple
Zucchini Storage Tips:
Store zucchini, in a resealable bag in the fridge, with a piece of paper towel inside the bag to wick away any moisture. Zucchini will stay good this way for up to 2 weeks in the fridge.
These little yellow sun looking things.
Zucchini Spice Cake
4 cups zucchini, grated
3 cups flour or GF flour
1 1/2 tsp baking soda
1 tsp baking powder
1 cup white sugar or 1 cup of honey
1 tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
4 eggs
1/2 cup coconut oil
1 tsp vanilla
Preheat the oven to 350 degrees. Grease a 9”*13” pan.
Grate the zucchini and add the 1/2 tsp of salt to it, mix well and set off to the side in a colander.
In a large bowl mix together all of the dry ingredients. In a separate bowl mix together the eggs, honey, vanilla and coconut oil. Combine the dry and wet ingredients together. Lastly add the drained shredded zucchini to the batter and mix well to combine.
Pour into the greased baking dish and bake in the oven for 50-55 minutes. It will be done when you poke it with a tooth pick and it comes out clean.
Zucchini and Grilled Bread Gratin
1-2 zucchini, Sliced
1 Onion, sliced
3 cloves of garlic
3 thick slices of crusty bread or 2 cups premade croutons
2 tbsp olive oil
1 cup of cheddar cheese, shredded
Salt and Pepper
Preheat the oven to 350 degrees.
Slice the zucchini into coins. Slice the onion and garlic and set off to the side. Drizzle 1 tbsp olive oil on the bread and toast or grill. Cut the bread into cubes. In a baking dish toss together the bread, zucchini, onion, garlic, salt, pepper and olive oil. Grate the cheddar cheese over top of the veggies and bread. Bake in the oven for 30 minutes. Enjoy warm.
Thai Zoodles
2 zucchini, spirralized
1/4 of a purple cabbage, shredded
1 bell pepper, cut into strips
1 onion, sliced
3 medium carrots, cut into strips
2 tbsp olive oil
Thai Peanut Sauce
1/4 cup plain peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp ginger, grated
1 clove of garlic, grated
1 tsp hot sauce
Water as needed
In a sauté pan over medium heat add the oil and let it heat up. Add in the cabbage, carrot, onion and pepper; letting it cook until just soft. Add the zoodles to the pan and let it cook for just a minute. Remove from the heat and make the sauce.
In a bowl combine and the sauce ingredients and whisk together. If the sauce is thick add a tsp of water at a time to thin it out.
Add the peanut sauce to the veggies in the pan and mix to coat evenly. Serve with fresh cilantro, peanuts and lime.
Zucchini and Shallots Scrapple
2 zucchini, thinly sliced
3 shallots, thinly sliced
1 tbsp salt
3/4 cup of flour or gluten free flour
1/4 cup corn meal
1 egg
Thinly slice the zucchini and shallots. Mix together in a bowl with the salt and let stand for 1 hour.
Once the hour is up squeeze the liquid from the zucchini and onion. (Save the water)
In the bowl of save zucchini water add the flour, corn meal, egg and baking powder. Mix together to form a batter. Add the zucchini and onion to the batter and mix until everything is combined. Pour out onto a oiled baking sheet and baking in a 350 degree oven for 30 minutes. Enjoy.
Cucumber
Crispy Chick Pea and Cucumber Salad
Cucumber and Melon Slushy
Korean Cucumber Salad
Cucumber Storage Tips:
Storing cucumbers is easy as wrapping them in dry paper towel and placing them in an open plastic bag. Make sure the bag is left open to allow air flow. Cucumbers will store in the fridge like this for a 10 days.
The alternative method is to just store the cucumbers on the counter. They will delicious and crisp like this for 7 days.
Crispy Chick Pea and Cucumber Salad
1 Cucumber
1 shallot, sliced
1 16oz can of chick peas
1 tsp smoked paprika
3 tbsp olive oil
1/2 cup yogurt
1/8 cup tahini
1 tbsp lemon
1 tbsp honey
2 tbsp dill
Salt and Pepper
Preheat the oven to 425F. Drain and rinse the can of chick peas. Toss together the chick peas, shallots, olive oil, smoked paprika, salt and pepper. Roast in the oven for 30-40 minutes.
Combine the yogurt, tahini, lemon, honey and dill in a food processor and blend.
On a plate spread out the dressing, then top with the crispy chick peas and shallots.
Cut the cucumber into 1/2 inch pieces and garnish on top of the chick peas.
Cucumber and Melon Slushy
1 cucumber
1 melon
Mint
1 cup of ice
In a blender, blend the cucumber, melon, ice, and mint. Blend until everything is combined.
Korean Cucumber Salad
1 Cucumber
1 tbsp soya sauce
2 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp chilli flakes
1/4 tsp sesame seeds
2 green onions
Slice the cucumbers. In a bowl mix the together the soya sauce, rice wine vinegar and sugar. Pour the sauce over the cucumbers and mix well. Add in the green onions and chilli powdered. Mix everything together and serve.
Carrots
Turmeric Carrot Fries
Carrot Mustard Slaw
Carrot Hummus
Carrot Storage Tips:
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Turmeric Carrot Fries
TURMERIC CARROT FRIES
1 tsp turmeric
1/4 tsp cayenne pepper
10 medium carrots cut in half length wise, tops cut off
2 tbsp olive oil
Dip
1/4 cup tahini
1/4 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 tbsp dill
4 green onions
2 tbsp apple cider vinegar
1 tsp salt and pepper
Preheat the oven to 400 Degrees F. In a roasting pan mix together all the ingredients and roast in the oven for 25 minutes.
In a food processor add all the dip ingredients and blend together.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Carrot Hummus with carrot top pesto
Hummus
4 medium carrots
1 bulb of garlic
1/4 cup + 1 tsp olive oil
1 can of chick peas
Juice from 1 lemon
1 tbsp tahini
Salt and Pepper
Pesto
1/2 cup carrot tops
3 tbsp olive oil
1/4 cup toasted nuts
1 tbsp lemon juice
1 clove of garlic
Salt and Pepper
Preheat the oven to 350 degrees. Toss the carrots in 1 tbsp olive oil and so salt and pepper. Cut the top off of the garlic bulb drizzle with olive oil and wrap in tin foil. Roast the carrots and garlic in the oven for 45 minutes.
In a food processor add the cooked carrots, roasted garlic, olive oil, chick peas, lemon juice, tahini, salt and pepper. Blend until smooth.
To make the pesto add the carrot tops, oil, toasted nuts, lemon juice, garlic, salt and pepper to a blended and blend until combined.
Serve by spreading the hummus out on a plate creating ridges and dimples and pour the pesto over top and serve with chopped veggies and crackers.
Potatoes
Potato Pancakes
Grilled Bean and Potato Salad
Parmesan Roasted Potatoes
Potato Storage Tips:
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
Potato Pancakes
5-6 medium potatoes, shredded
1 onion, sliced
1 tsp salt
4 sprigs of thyme, stem removed
1 large egg
2 cloves of garlic, crushed
1/4 cup flour or gluten free flour
Shred the potatoes and add the salt and mix thoroughly, let sit for 10 minutes. Drain off the liquid in the bowl. Squeeze the potatoes removing any extra water from the potatoes. In a bowl combine all the ingredients to the potatoes and mix until everything is incorporated. In a frying pan over medium high heat add 4 tbsp of cooking oil or fat of your choice. Wait till the oil is hot. Form the potato pancakes into little patties and place into the pan to fry for 3 minutes each side. Serve with sour cream and chopped chives.
Grilled Bean and Potato Salad
1 bundle of green beans, ends cut off
5-6 small to medium potatoes
1 onion, sliced
6 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Dijon Mustard
1 clove of garlic, crushed
1 tsp fresh thyme
Salt and Pepper
Preheat the BBQ. Cut the potato into 1/2 inch slices, and cook in a pot of water over medium high heat. Cook the potatoes for 5 minutes. When 5 minutes is up, add in the beans to cook for 2 minutes. Drain the beans and potatoes and put into a bowl. Toss with 2 tbsp of the olive oil, salt and pepper. Lay the potato slices and beans flat on the grill. (you are wanting to see char marks on the potatoes and beans but not too dark). In a bowl combine all the ingredients for the dressing and mix well. Once the potatoes and beans are lightly chard remove from the grill and put into a bowl with the sliced onion. Pour over the dressing and mix well.
Parmesan Roasted Potatoes
1 lbs of baby potatoes
2 tbsp olive oil
1 cup shredded Parmesan
Salt and Pepper
Preheat the oven to 400F. On a sheet pan lined with parchment paper. Drizzle 2 tbsp olive oil. Evenly sprinkle the 1 cup of cheese in a circle on top of the oil. Season the top of the cheese with salt and pepper.
Cut potatoes in half length wise. Place potatoes on top of the cheese cut side down.
Cook in the oven for 30-40 minutes. Cheese will melt and start to form a crust.
Peppers
Unstuffed Peppers
Pepper Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Unstuffed Peppers
1 lbs ground meat
1 medium white onion, chopped
2 peppers, chopped
2 cloves of garlic, crushed
1 Jar of tomato sauce
1/2 can of tomato paste
1 cup water
1/2 cup rice
1/2 cup shredded cheddar
In a pan over medium high heat, cook the ground meat. Once the meat is cooked add in the onion, peppers, and garlic. Cook for 2 minutes. Add in the tomato sauce, paste, water and the rice. Reduce the heat to medium and simmer with a lid on for 30 minutes. Once time is up sprinkle with cheddar cheese and serve.
Swiss chard
Swiss chard and Cheddar Quiche
Swiss chard Storage Tips:
In a resealable bag or container. Place the Swiss chard and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the chard from getting bruised in the fridge. This will last in your fridge up to 10 days.
Freezing Swiss chard, blanch the chard in boiling water. Let it cook for 30 second and strain the water from the greens. Next let the chard cool slightly and then squeeze the water from the greens. Put the Swiss chard in an air tight bag and freeze. It will stay good in the freezer up to 3 months.
Swiss chard & Cheddar Quiche
1 frozen pie crust
6 large eggs
1 medium onion
3/4 cup milk or cream
1/3 cup cheddar cheese
3 tbsp chives
3-4 leaves of Swiss chard
1 tbsp oil
1/2 tsp salt and pepper
Preheat the oven to 375 degree oven. In a sauté pan over medium high heat add the oil, onion, Swiss chard. Cook until the chard has wilted down. In a bowl whisk together the cream, eggs, cheese, herbs, Swiss chard, salt and pepper. Poor egg mixture into the pie shell and bake for 35-40 minutes.
Tomatoes
Roasted Tomato Aioli
Caprese Salad
Tomato Storage Tips:
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Roasted Tomato Aioli
1 cup cheery tomatoes
1 bulb of garlic
1/2 cup mayo
1 tsp dijon mustard
Basil
Salt and Pepper
Roast tomatoes and a bulb of garlic in the oven at 350 F for a half hour. To a food processor add in the cooked tomato, roasted garlic, dijon mustard, basil, mayo, salt and pepper. Blend until the aioli becomes smooth. Enjoy as a salad dressing or a spread for sandwiches.
Caprese Salad
3 ripe tomatoes of cherry tomatoes
Fresh Mozzarella or bocconcini
Fresh Basil
1 tbsp extra virgin olive oil
1/2 cup balsamic vinegar
Salt and Pepper
In a sauce pan over medium heat, bring the balsamic vinegar to a boil and reduce until the vinegar coats the back of a spoon. Let it cool.
Slice the tomatoes and mozzarella into 1 inch thick slices and lay out in a layering over lapping fashion. Drizzle the balsamic reduction and olive oil over the tomatoes and mozzarella. Sprinkle with salt and pepper and garnish with fresh basil leaves.
Beets
Crusty Grilled Bread with Roasted Beets
Beet Brownies
Roasted Beet Salad
Beet and Rye Bread Salad
Beets Storage Tips:
Take the tops off the beets, putting them into a resealable bag and put in the fridge. Beets will last like this for up to 3 weeks. To prolong the life of the beets poke holes in the bag to allow moisture to escape.
Freezing beets, fill a pot with water. Add the beets and bring the pot to a boil. Cook small beets for 25-30 minutes and larger beets 45-50 minutes. The beets are done when they can be poked with a knife or fork. Put the cooked beets in a bowl of ice water, to cool them down quicker. When the beets are cooled down enough to be handled, peel off the skins. This should come off easily. Next slice or dice the beets and spread out on a baking sheet to flash freeze. Once the beets are fully frozen, package them in a resealable bag and place back into the freezer for later use.
Crusty Bread with Cream Cheese and Roasted Beets
1 lbs of cook and peeled beets
1 cup cream cheese
1 tbsp honey
1 tsp fresh thyme
The juice and zest from half of a lemon
loaf of crusty bread
1 tbsp Extra Virgin Olive Oil
Cut a couple slices of crusty bread and grill it on the BBQ or toast. Cut the beets into chunks or slices. In a bowl add in the cream cheese, thyme, honey, zest and lemon juice; mixing well. Now to assemble. Take the toast and spread on a generous amount of the cheese mixture. Layer on top as much or as little beets you desire and drizzle with olive oil. Enjoy!
Beet Brownies
Beet puree:
1 large Beet, cooked
1/4 milk
In a blender combine the milk and beet into a smooth paste. You will only need a cup of this puree.
Brownie mix:
3/4 cup flour or gluten free flour
1/2 tsp baking powder
3/4 cup cocoa powder
1/2 tsp salt
1 cup of sugar
1 cup of the beet puree
2 large eggs
1/2 cup butter
1 tsp vanilla
1/2 cup chocolate chips
Preheat the oven to 325 degrees farenhiet In a bowl combine the flour, cocoa powder, baking powder, salt. In a separate bowl mix together the eggs, butter, sugar, beet puree and vanilla. Add the wet ingredients into the dry ingredients and then mix in the chocolate chips. Grease a 9 by 9 pan and pour the batter into the pan. Bake for 30-35 minutes.
Roasted Beet Salad
Beets, cooked with skin removed
1/4 cup toasted walnuts or nuts and seeds of your choice
1 cup micro-greens of your choice
Goat cheese
Dressing
/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dijon mustard
Thyme
Roast the beets in the oven for an hour at 350 degrees. Once cooked, let the beets cool for a minute and then peel. In a sauté pan over high heat toast the nuts until they are brown and toasted. In a bowl whisk together all the ingredients for the dressing. Next add in the diced cooked beets, toasted nuts, cheese and micro greens. Add salt and pepper and toss everything together.
Beet and Rye Bread Salad with Feta
1 Bundle of beets
3 thick slices of rye or pumpernickel bread
1 onion, diced
2 cloves of garlic
4 tbsp olive oil
2 tbsp vinegar
1/2 cup feta cheese
Salt and Pepper
With some tin foil wrap and roast the beets in the oven for 45 minutes. Grill the bread on the BBQ and set off to the side.
Once the beets are cooked let them cool slightly and carefully peel. Chop into rough chunks and put into a bowl. Roughly chop the grilled bread into bight size pieces and add to the bowl with the beets. Add in the chopped onion, garlic, olive oil, vinegar, salt and pepper. Toss everything together and garnish with feta cheese.
Onions
Caramelized Onion and Bacon Jam
Onion Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
Caramelized Onion and Bacon Jam
4 Onions, sliced
6 strips of bacon
2 cloves of garlic, sliced
1/2 cup strong coffee
1/2 cup sugar or honey
1/4 cup apple cider vinegar
1 tbsp water
1 tsp cornstarch
Salt and Pepper
In a pan over medium heat cook the bacon until crispy and remove from the pan. Turn the heat down to low and add the sliced onions and garlic to the pan of bacon fat and cook for 8-10 minutes. Remember to stir every couple of minutes to prevent the onions from burning. Once the onions have changed to a caramelized colour increase the temperature to medium and add in the apple cider vinegar, coffee and sugar or honey reduce by half. When the the jam is reduced mix together the water and cornstarch and add to the onions to thicken. Add in the chopped bacon and stir. Place in a container and store in the fridge. This jam is great on burgers and sandwiches.
Garlic
Roasted Garlic Cheese Toast
Garlic Storage Tips
Store garlic in a cardboard box or paper bag in a cool dark area. The paper bag or box still creates air flow and ventilation allowing the garlic to breath. Avoid storing the garlic in a plastic bag. This will create moisture build up and make the garlic spoil faster.
Roasted Garlic Cheese Toast
1 garlic bulb
1 tbsp Olive oil
1 loaf of French bread or crusty bread of your choice
1/2 cup butter
1 cup of cheddar and mozzarella blend (or any cheese you like)
1/4 chopped parsley
Salt and Pepper
Cut the top off the garlic exposing the cloves inside. Put the garlic in a piece of aluminum foil, drizzle 1 tbsp olive oil over to and salt and pepper the top. Wrap the garlic bulb in the foil and roast in the oven for 1 hour at 350 degrees. Once cooled you can squeeze the garlic from the cloves.
Add the roasted cloves to the room temp butter, add in the parsley and salt and pepper and mix well. Add a thick layer of the butter to the cut half of bread. Add cheese to the top and bake at 350 degrees for 10-15 minutes.
Butter Crunch Lettuce
Strawberry Vinaigrette
Ultimate Summer Salad
Lettuce Storage Tips:
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Strawberry Vinaigrette
1/4 cup Extra Virgin Olive Oil
2 tbsp balsamic vinegar
3 strawberries, cut into 1/4’s
2 tbsp fresh basil
1 tsp dijon mustard
Salt and Pepper
Put all the ingredients into a blender and puree until everything is combined. This recipe is versatile, you don’t have to use strawberries, any berries you have on hand will do. Same goes for the herbs.
Ultimate Summer Salad
Large bag of mixed salad greens
1 cup cherry tomatoes, cut in half
1 cup cucumbers, sliced
1/2 of red onion, sliced
1/2 cup of toasted walnuts
1 cup sliced strawberries
1/2 cup crumbled feta
In a large bowl combine, all of the ingredients, layering each one on top of the other. Dress with a strawberry vinaigrette. Optional serve with grilled chicken, fish or temph
Parsley
Parsley Storage Tips:
Break up herbs into to categories, tender herbs and Harty herbs.
Tender herbs are as follows basil, cilantro, mint, dill, and tarragon. These herbs spoil quickly and should be used 5 days after getting. The best way to store them is in a mason jar or glass of water with the stock sitting in the water. Much like fresh cut flowers.
Harty herbs such as thyme, rosemary, sweet marjoram and sage are much more forgiving. Tie the bundle of herbs into a boutique and store in the fridge for 7-10 days.
